Trim bacon rashers of
all fat and finely chop the lean pieces. Add to the minced beef and
mix well together. Season with salt and pepper. In a deep saucepan,
add 2 tablespoons of vegetable oil over medium high heat. Stir in the
finely chopped onion, finely chopped thyme, crushed ginger and garlic.
Stir fry until the onion pieces become transparent. Add the the minced
beef and bacon. Cook until the meat becomes opaque and cooked. Taste
for seasoning. If necessary, season with salt and pepper again.
Add the finely crushed
tomatoes to the minced beef and bacon. Stir in and allow to cook over
medium-high heat. You may add a little hot water if necessary to
obtain a bit more sauce if necessary. Cover and allow to simmer until
the tomato pieces are cooked and the sauce is well blended. Simmer for
approximately 20-25 minutes or until the tomato pieces are well
cooked. Stir at intervals to prevent burning. Add a little bit of hot
water if necessary to keep the sauce semi liquid.
Meanwhile, boil 4
litres of water with 1 teaspoon of salt added, in a covered deep pasta
cooking container (some come with a strainer) over high heat. Quickly
put in the macaroni when water is fully on boil and gently stir in.
Cover and allow to cook for 10-12 minutes until the macaroni is
"al dente" (cooked but firm to the touch). You may also
follow the instructions on the dry pasta packet. Strain and put aside.
When the minced beef
and bacon with finely crushed tomatoes are cooked, stir in 1
tablespoon of the chopped parsley. Remove from heat and put saucepan
Mix 2 egg yolks with
1/2 cup of milk in a bowl.
In the pasta cooking
container or similar deep saucepan over medium-low heat, melt the
butter. Immediately add the strained cooked macaroni and gently stir
in without crushing. Gradually add the milk and egg yolk mixture. Mix
gently and cook until the egg yolk/milk mixture is cooked. Stir in the
freshly grated Cheddar cheese and mix well with the macaroni. Add the
minced beef / bacon in tomato sauce mixture to the macaroni. Mix well
together taking care not to crush the macaroni. Transfer the macaroni
to a warmed serving dish. Garnish with 1 tablespoon of finely chopped
Alternatively, you can
top the macaroni with breadcrumbs and freshly grated Parmesan cheese.
Put under grill and allow the crumbs and cheese to cook / melt
to a light golden colour. Serve immediately.
Enjoy. Perfect with a
chatini pomme d'amour (tomato with chillies chutney).
Optional: You may
omit the minced beef / bacon, tomatoes, onion & herbs and only cook the macaroni with cheese
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for